I created these ultra-crispy, red curry–spiced chicken fingers as a way to punch up the flavor and texture of garden variety chicken fingers. A few simple tricks make them stand out: First, the chicken (either boneless, skinless thighs or breasts cut into strips, or packaged chicken tenders) is dunked in a zippy mix of yogurt and Thai red curry paste, then rolled in panko and crushed fried onions (the canned kind), a nod to fried shallots, which are no stranger to Thai cooking. They’re baked on a rocket-hot sheet pan with butter and oil, an easier, speedier, and less messy...
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